Ingredients

1pickled pork joint -about 1.5 kg. With this cooking method any size will work, but if you go over 2kg I would add an extra onion and double the apple juice

1onion

1carrot

2sticks celery

1tspwhole peppercorns

2bay leaves

250mlapple juice

boiling water

Instructions

Roughly chop the onion, carrot and celery. I don't peel any of them, I just give them a bit of a scrub and then chop them skin and all.

Place the veg into the slow cooker (or large casserole pan)

Place the pork on top of the veg.

Add the peppercorns and bay leaves.

Pour over the apple juice and then top up with boiling water until the pork is covered.

Cook on high for 6 hours or low for 8. (If cooking on the stove cook for 3 hours on a very low simmer)

Leave the pork to cool in the cooking liquor for at least an hour.

Remove the pork and allow the liquid to drain off. The pork should be falling apart tender so to drain it I place the falling apart joint into a colander and leave it in the sink for 5 minutes.

Shred the meat and serve.

Notes

And that really is all there is to it. I feel like I have cheated you today. I am off to bed now but I promise to post my recipe for sweet chilli chutney first thing tomorrow morning. (Pinky promise as Mr 4 would say.)